Korean Carrots
4 tablespoons vinegar
2-1/4 pounds carrots
3 tablespoons sugar
6 cloves garlic
2 teaspoons ground coriander
1/2 teaspoon salt
3-1/2 ounces oil
Peel, rinse and coarsely grate carrots. Combine oil, sugar, salt, crushed
garlic, coriander and vinegar and pour into the bowl with carrots. Stir
well. Can be served after 2 hours of marinating, but it is better to
marinate the carrots up to 24 hours. Can be refrigerated for up to 2 weeks
in an airtight container.
4 tablespoons vinegar
2-1/4 pounds carrots
3 tablespoons sugar
6 cloves garlic
2 teaspoons ground coriander
1/2 teaspoon salt
3-1/2 ounces oil
Peel, rinse and coarsely grate carrots. Combine oil, sugar, salt, crushed
garlic, coriander and vinegar and pour into the bowl with carrots. Stir
well. Can be served after 2 hours of marinating, but it is better to
marinate the carrots up to 24 hours. Can be refrigerated for up to 2 weeks
in an airtight container.
